Sweet & Spicy Kashmiri Curry

Preheat the oven to 400°F. Add brown rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 25 to 30 minutes. (4-serving meal: use 2½ cups water).

Add yam, green beans, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until vegetables are tender and browned in places, 18 to 20 minutes. (4-serving meal: use 4 tsp vegetable oil).

Add ginger, garlic, tomato powder, toasted coconut, tamarind chutney, turbinado sugar, curry powder, ¾ tsp salt, ½ cup water, and as much of the Kashmiri chile powder as you’d like to a blender. Blend the curry paste until smooth, scraping down the sides of the blender as needed. (4-serving meal: use 1½ tsp salt, 1 cup water). TIP: If you’re sensitive to spice, use less Kashmiri chile powder.

Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add curry paste and cook until fragrant and toasted, 1 to 2 minutes. Add coconut milk and bring to a simmer. Cook the Kashmiri curry until slightly thickened, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil).

Add roasted vegetables and lime juice to the curry. Divide rice between bowls. Top with sweet & spicy Kashmiri curry with Japanese yam and green beans. Sprinkle with almonds and serve with lime wedges. Tuck in!